Two sisters, two styles, one passion!

Main menu

Category Archives: Beef

This beef stew is the best beef stew you will ever have! It’s loaded with delicious meat potatoes, veggies and fresh herbs. It’s slow simmered to get a thick, silky broth that is perfect for sopping up with a crusty piece of French bread with homemade butter. This is one of those times when I wish I still lived in a cabin in the woods in Alaska. I’m sure fresh moose steak or caribou would be fabulous in this stew. I can just imagine the stew simmering away all day while I’m out shoveling snow or bringing in fire wood. I envision my husband’s soggy coat and gloves hanging by the wood stove to dry after a hard days work. The sun is going down, making way for a frosty evening, the perfect accompaniment to a bowl of hearty stew. Is your mouth watering yet? Mine is.

In a large stew pot, melt butter on low heat, when melted add the flour a little at a time and whisk until you make a paste called a roux. Add the garlic, onion, celery, carrot, thyme, rosemary, black pepper, bay leaves and cook on low for a few minutes.

Add the beef stock, cooked beef, potatoes, wine and Worcestershire sauce. Simmer on low/med heat for 2-3 hours, stirring occasionally. If stew isn’t as thick as you like, make a thickener by whisking 1/2 cup of cold water with 2 Tbs flour, pour into soup and stir.

Ladle into bowls, serve with crusty bread slathered with homemade butter and enjoy!

Sliders, the little brother to the burger. But just as flavorful and you don’t feel guilty having more than one! Not that I could eat more than one hamburger in one sitting but just the thought of being able to have two of these delightful little buggers makes me feel powerful! Like I can do anything I want, like have fries with it! No not really but they are very satisfying. This is my latest and best recipe for beef sliders. I usually use Hawaiian sweet rolls because they are sweet and fluffy. They provide a really good palate-pleasing flavor when combined with the salty, tangy and spiciness of the meat. This time however, I didn’t us Hawaiian sweet rolls, I used regular hamburger buns and used a canning jar ring as a cutter to cut them down to size. My husband says these are the best burgers he’s ever had, and that includes regular sized burgers. These are definitely kid friendly as well, even with the added jalapeno! Which is really amazing because my kids think ketchup is spicy!! ~Janna

Makes 10 sliders

Ingredients:

1 Lb lean ground beef (don’t go too lean, the fat is where the FLAVA is)!! I usually use
85/15 beef for burgers
6 slices of bacon, cooked crisp and crumbled
1 1/2 oz finely shredded medium or sharp cheddar cheese (you could also use pepper jack or really any shreddable, meltable cheese that you like) plus more if you want cheese on top of sliders.

Combine all ingredients in a large bowl, mix the mixture around with your hands to fully integrate and disperse the ingredients.

Take some of the meat mixture and form a ball about the size of a golf ball, each ball of meat should be about 1.6 oz. You should get about 10 meat balls.

Heat an electric griddle or skillet to 325 degrees Fahrenheit. Once the skillet is heated place the meat balls a couple inches apart, let cook for a few minutes (don’t flatten them yet), when browned on bottom, smash each meatball with a spatula and flip over to cook the other side. Cook until desired doneness.

When cooked through, add the remaining shredded cheese (this part is optional). Remove from heat and drain on paper towels. Scrape grease off griddle and place buns on to warm them (or you can just toast them). Top your sliders with whatever condiments you like and enjoy!

I don’t make Corned Beef often, but when I do I’m never disappointed. How can you go wrong with a tender, juicy piece of meat that requires so little prep and tastes so good? I love the beer in this recipe too, it adds a rich, smoky flavor to the brisket. What can I say, you just need to make it and taste for yourself. ~Joanie

Remember: If you buy your spices in the bulk section you can get the exact amount you need without buying an entire bottle.

Place all ingredients in a dutch oven or deep roasting pan. Braise in a 250*F for about 4 hours. Add the dill and allow meat to braise for 1 more hour. This is a good time to prep your side dishes. I served my brisket with garlic mashed potatoes and pan gravy.

To make the pan gravy, remove some of the braising liquid and strain it into a sauce pan. Add water to dilute the saltiness. Turn heat on medium-high. Mix about ½ cup cold water with 2 tablespoons of cornstarch, slowly add a the cornstarch liquid a tablespoon at a time to the simmering gravy. Once the gravy thickens and begins to bubble, turn off the heat. Strain again if you have lumps. Season to taste with salt and pepper.

Remove the brisket from braising liquid and separate into portions, removing the fatty pieces.